Ready, Fire, Aim Recipe

MANSION FAVORITES

1. 1

   Prepare oven and skillet

   Preheat the oven to 425°F (220°C). Line two sheet pans or a large sheet pan for roasting potatoes and asparagus. Have a cast-iron skillet ready for searing.

2. 2

   Season beef

   Pat beef tenderloin medallions dry. Season with kosher salt and black pepper. In a small bowl, combine smoked paprika, minced chipotle in adobo, and brown sugar. Rub the spice mix over the beef along with minced garlic and thyme.

3. 3

   Sear beef

   Heat 2 tablespoons olive oil in a heavy skillet over high heat. Sear the beef medallions 2–3 minutes per side until deeply browned. Transfer to a plate and let rest.

4. 4

   Make ember glaze

   In the same skillet, deglaze with beef stock and balsamic vinegar, scraping up browned bits. Reduce until lightly saucy, then whisk in the remaining olive oil (1 tablespoon) and all 2 tablespoons of butter until a glossy glaze forms.

5. 5

   Roast potatoes and asparagus

   Toss baby potatoes with 1 tablespoon olive oil and a pinch of salt; spread on a sheet pan. Toss asparagus with 1 tablespoon olive oil, salt, and pepper; arrange alongside potatoes. Roast 20–25 minutes until tender and—where exposed—charred.

6. 6

   Finish and plate

   Arrange beef medallions on plates. Drizzle with ember glaze. Serve with roasted potatoes and asparagus. Finish with a squeeze of lemon over the beef and a sprinkle of fresh thyme if desired.